So far I’ve written about 16 perennial vegetables that I eat regularly and enjoy, and there are still more to mention. Most are things that I haven’t really gotten to work well yet, but pictured above is a perennial veggie that I eat nearly every day. The Egyptian walking onion has become so intrinsic a part of my cuisine that I don’t take special note of it as a perennial vegetable. It’s just food. I have written elsewhere about how I manage it, so I won’t repeat most of that material here except to say that I have four patches of it now, north exposure and south exposure, sun and shade. This is how I ensure that almost every day of the year except January, there are green onions somewhere on the property that I can harvest. A good way to site them is to wait for a spring snow and then note two things: where the snow melts away first, and where it lingers the longest. This gives you a good indication of your warmest and coolest microclimates, and you want to get some perennial green onions in each so that you have the longest possible season. If you don’t get any snow at all, odds are that you can grow them throughout the year with succession planting.

I stole the photo above because I daydream about lavish piles of fresh bamboo shoots. Three years ago I planted Phyllostachys dulcis, the famously invasive sweetshoot bamboo, a 35’ bamboo with shoots sweet enough to eat raw. I reasoned nervously that in my desert climate the lack of water would probably keep it from spreading far, and for extra insurance I sited it against the fence of my goat’s pen so that, in a worst-case scenario, I could turn her loose on it. Three years later, it is a clump of about five scrawny canes 6 feet high at most, and I have eaten exactly one bamboo shoot. That one shoot was very delicious slivered into a salad, but this is not exactly the course that I anticipated. Maybe it’s my dry climate and alkaline soil, or maybe it’s karma, but so far this one isn’t budging. I remain hopeful. Maybe 2018 will be its year to take off.

Rugel’s plantain is a plantain that I actually paid money to have, because I read that it had better flavor than the common great plantain. It might taste a little less rank and weedy, but I don’t find it to be a choice eating plant by any means. Probably the best way to use it is boiled and seasoned baked in the planting chips, but then even the common plantain tastes okay when used that way. So this one is a nice indestructible plant with limited uses. I am willing enough to let it keep occupying that space, but if I had it to do over again, I probably would not spend money on a specimen.

Rhubarb is not a plant that I find a lot of uses for, but I must say that I do enjoy harvesting in the tightly packed flower buds. When steamed, they look a lot like cauliflower but taste strikingly like sorrel, with a strong lemony tang. The cooked buds make a delicious addition to mixed cooked vegetable salads.

Sea kale is a plant that is still settling in for me. Each plant makes only six or seven big waxy leaves, and if you harvest more than one, the plant will probably die. Only one of my new plants bloomed this year, and I did not harvest the buds as a “mini broccoli“ because I wanted to smell the flowers, which are said to smell strongly of honey. Mine had very little scent, so I might as well have eaten the buds. But they were mobbed with bees. I am told that if you let the plant ripen seeds, that is another thing that will cause it to die. Per the reports of people who have it, it seems determined to die. I did read that the leaves could be harvested in late fall when the plant no longer needs them, but at that point mine were so ratty and bug-holed that I could not imagine eating them. So in 2018 I will just harvest buds and leave it at that. I want to love this plant, because Thomas Jefferson loved it, but so far it is not exactly earning its keep around my place. Still, there are many perennials that it takes me years to learn to use well, so maybe this is one of them.

Chicory comes in dozens of forms. The one that I grow as a perennial is Clio, from Johnny’s Selected Seeds. It resembles a dandelion on steroids until it produces its sky-blue raggedy blooms. I cut down the bloomscape after it blooms, and harvest the newer leaves in fall. Like all bitter greens, it needs strong seasoning, and I especially like it with bacon lardons and red chile. The flavor is different from dandelion leaves, a little richer and not as bitter, and some people like it who don’t care for dandelion at all. I think that probably you could force it with frost blankets in cold weather, but haven’t tried that yet because I have enough other things to eat in cold weather.

I think that every urban homestead needs to have a wine grape growing somewhere. You will never get enough grapes from one vine to make any wine or vinegar, but wine grapes tend to have nice edible leaves, while the leaves of Concord grapes and many other grapes of American derivation are full of unchewable undigestible fibers and cannot be considered edible. Grape leaves are endlessly useful. I might actually make stuffed grape leaves once a summer, but once a week in the mid and late spring I grab a handful of grape leaves to throw in mixed greens. They need to be finally slivered because the leaf veins can be tough, and the stems need to be removed altogether, but they have a lovely tang. I also like the small fresh ones chopped into salads. Young tender grape leaves fried quickly in olive oil make a labor-intensive but really lovely garnish for nearly anything that you might serve in late spring, and I recommend frying them in good olive oil because the rich oil combined with the shatteringly crisp lemony leaf is very delicious.

I have decided to count the Siberian elm samaras that grow all along the nearby path as a perennial since, after all, what could be more perennial than a tree? Elm samaras are mild and have no distinctive flavor of any kind, but they are available in mind-blowing quantities, and are the first green of spring along with bladder campion and whatever I have managed to force under frost blankets. They are a useful addition to salads and cooked greens, can be nibbled along the walk as a nice trail snack, and gathered by the bucketful for my chickens and goat, who have gone through the winter without fresh greens. So despite their lack of distinction, all of us are happy to see them. Within two weeks of their first appearance as a green mist on the trees, the edges have become papery and tough and the season is over. No problem, I am on to other things at that point. But later in the growing season when I am cursing the wily and invasive Siberian elm, it helps to remember that it was one of the first fresh things to come to my table.

I love Indian food and cook it frequently, and I especially love the simple dishes that make quick meals in Indian homes. This is a cuisine that vegetarians should get to know well, since the population of India is about 40% vegetarian and vegetable dishes abound. But it can seem daunting to view the ingredient list of many Indian recipes, and the toasting and grinding of spices for each dish can require more time than is available.

So start with simple scrambled eggs. These are loaded with bold flavor, and easy to make. I lean low-carb so I eat them plain, but you can scoop them up with warm parathas or warmed-over naan from last night’s take-out, or pat out squash flatbread thin and use that. It’s always a good investment in your health to use the best eggs that you can lay hands on if you don’t keep your own hens. Check out the farmer’s market and get eggs from hens that have been fed a lot of greens, since bugs and leaves are a big part of the natural diet of a hen.

The only out-of-the-ordinary prep that you need to do is to toast some whole cumin seeds in a dry skillet just until they are fragrant and a little darker and then grind them in a spice grinder. In the summer I do a tablespoon at a time so that I always have a bit on hand, but don’t make too much because once toasted and ground it doesn’t stay fresh for long.

Be sure to add salt to the vegetables as they cook, as directed. This is part of getting them to soften properly and assures that they are seasoned through.

For two hungry people, you’ll need:

3 eggs and three egg yolks, or 4 eggs if you prefer, beaten a bit

4 large green onions or a bunch of the little grocery store type, cut in 1/4″ slices crosswise, whites and greens kept separate

Ghee, 2-3 tablespoons, or neutral oil of your preference

one small bunch of cilantro, washed and chopped finely crosswise, stems and leafy parts kept separate

one teaspoon of ground toasted cumin seed

Heat the ghee in a skillet, and add the white parts of the green onions with a good pinch of salt and sauté over medium-high heat until cooked through but not browned. Add the onion greens and the cilantro stems and another small pinch of salt and cook until the onion greens look softened; taste one to be sure that they have become pleasant to eat. Add the beaten eggs and yolks and cook, turning over with a spatula, until they are cooked to your preference. Taste for salt and add more if indicated. Add half the cilantro leaves and the toasted ground cumin to the pan and stir to distribute, serve, and top with the remaining cilantro leaves.

This is great as part of an Indian brunch for two as shown above, or by itself as a quick easy meal that can be on the plate in 15 minutes if you have the ingredients handy. You can also make a mini version in your smallest skillet with one big green onion, a few stalks of cilantro, and one egg, if you aren’t hungry enough for a meal but want a nutritious snack.

If you love green onions and want to have them around throughout the growing season, my blogging friend Luke has helped me figure out how to do it with Egyptian, or walking, onions. Once you have these sturdy onions, you have them. To get started, I ordered a hundred top-set bulbs off Etsy one fall when they were plentiful. It’s a bit of an investment by gardening standards, but it’s a one-time thing. Choose an area with good rich soil that gets plenty of sun and water. When the top set bulbs arrive, plant 20 of them and keep the rest in a cool dry place well away from direct sun, with excellent air circulation. No plastic bags. The following spring, when the ones you planted in the fall are about 6″ high, plant 20 more. Keep going in like fashion until you have succession-planted them all. If I notice the ones in the storage box sprouting, I put the box in the refrigerator until they are all planted.
When the fall planting is over a foot tall, but has not yet sent up the tough inedible central stalk that forms the top bulbs, start harvesting. This is important: snap or cut them at the soil surface rather than pulling them out. The bulb and roots that you left in the ground will sprout a few new green onions for later in the year. After managing your patch this way for a year, they will get so thick that they are pretty well defended against weeds and you will need to start pulling some out by the roots to prevent overcrowding. At that point, you can also start deciding when to let some go long enough to form top bulbs, and you can either start a new succession bed or give them to a friend who wants to try it.
At this point I let mine perpetuate themselves from the ground and rarely let them form topsets. I keep two smaller beds, one in full sun and one in partial shade, and they yield at different times and keep a fairly good succession going with minimal input from me except harvesting and cooking.

I do top-dress periodically with well-rotted goat manure and kelp meal. I’m a great believer in kelp meal, for bringing back onto the land some of the trace minerals that we washed off it into the ocean. I strongly prefer the organic Icelandic kelp meal from Thorvin, because it is harvested from an area of the ocean tested for heavy metals and some of the other nasties that we are washing into the water. I don’t want a closed system on my tiny urban farm, because any trace mineral deficiencies that existed wouldn’t get corrected. The Thorvin meal would get pretty expensive on a commercial scale, but for the small urban homesteader it’s a healthy investment. I also use it generously as a supplement for my chickens and goat. For the chickens I mix some into any moist food that they like to eat, such as any leftover cooked greens or wilted salads, and for the goat I mix it with organic blackstrap molasses to make a treat that she will trample me to get.